JP2012143168A - Method for manufacturing flavor raw material - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for manufacturing a flavor raw material which has stronger titer, more desirable smokey flavor, and more homogeneous flavor than a conventional method, and to provide a flavor raw material manufactured by the same, and seasoning and food which contain the flavor raw material.SOLUTION: The method for manufacturing the flavor raw material includes: a step of obtaining fish pieces by cutting roasted fish in the average gain diameter of 0.5-5 mm, and the average thickness of 0.5-5 mm; a step of causing the obtained fish pieces to contact aqueous liquid; and a step of roasting or drying and smoking the fish pieces in contact with the aqueous liquid.

Description

  The present invention relates to a method for producing a flavor raw material with improved aroma and flavor, such a flavor raw material, and a seasoning and food containing such a flavor raw material.

  In general, fish sections are removed from the head, abdominal skin, and internal organs of raw material fish (for example, salmon, red sea bream, sea bream, sea bream, sea bream, sea bream, etc.). Freshly cut into pieces (tortoise), for large fish, divide the halves into 3 pieces on the dorsal and ventral sides and cut them into 4 pieces (this section), then boil and boil and dry As is well known, it is manufactured by performing the above. Also, in order to improve the efficiency of the manufacturing work, after removing the head, belly skin, and internal organs of the joint raw material fish, it is first boiled and then boiled, and then the boiled and boiled fish is divided into two left and right. It is also known that it is manufactured by performing a drying process after dividing it into four parts, the dorsal side and the ventral side.

  On the other hand, with regard to the forming process in the production of fish buns, there are known methods of making raw material fish into pieces before the ripening process and manufacturing (Patent Documents 1 and 2). In addition, a method is known in which cooked raw fish are processed into fiber or fine flakes and then dried (Patent Documents 3 and 4). Moreover, the manufacturing method which refines | pulverizes a node 1 to 15 hours after a roasting start, smokes, and dries is known (patent document 5). Furthermore, a method of immersing raw fish in a pH adjustment liquid in a raw state (Patent Document 6), a method of spraying raw liquid fish on raw raw fish (Patent Document 7), and immersing the raw raw fish in seasoning liquid A seasoning method (Patent Document 8) is known.

  In recent years, many fish buns have been used as flavor ingredients in the production of dashi pack seasonings, flavor seasonings, and noodle soups, but since they are generally expensive, a sufficient amount is used as a flavor ingredient. Therefore, the scent and flavor of products using these flavor materials are often insufficient.

  In addition, attempts have been made to enhance the scent and flavor of fish clauses by applying the molding process as described above, but the effect is not sufficient, or the balance of the fragrance is lost and the fish sashimi character is weakened. Issues such as inapplicability to actual production remained.

  In Patent Document 9, a fish-shaped crushed material obtained by crushing a lump obtained by cutting a fish-section into a seasoning liquid after being cut into a thickness of 50 μm or less is housed in a bag-shaped package. There is disclosed a method for producing a component extraction package for fish cutting, which is later dried. However, in this method, it is necessary to cut the knots, soak in the seasoning liquid, and then dry, crush, and pack again. In addition, it takes time, and the thickness of the knots is as thin as 50 μm or less, so that burnt odor is generated during drying. There were industrial problems such as easy drying and difficulty in controlling the drying temperature and time.

  In these conventional methods for producing fish savory flavor raw materials, it is not possible to sufficiently obtain a fish scent and flavor as a flavor raw material, and even if the roasting period is easily extended in order to strengthen the scent of fish syrup, There were few ways to increase the scent, and the production efficiency could deteriorate, so the practicality was very poor.

  In addition, there is a method of ripening and drying the raw fish in small pieces in the raw state, but since a large amount of extract flows out during ripening, it becomes a fish clause with poor taste and flavor. There was a drawback. A method of loosening into fibers after ripening or cutting into fine flakes, followed by a roasting treatment (for example, in the method described in Patent Document 3, the slurry is obtained by loosening using a mixer or the like). In the method described in Patent Document 4 described above, a silent cutter is used to make a flake-shaped fish meat), but although the smoke odor becomes stronger, the drying speed becomes too fast. The production reaction did not occur sufficiently, and the balance of scent like fishfish was broken. Even after finely loosening and spraying with water, boiled juice, etc., and roasting, the balance of fragrance that seems to be fish symptom remained broken.

  Regarding the balance of fish fragrance, as described in Non-Patent Document 1, the smoke odor caused by the attachment of smoke components mainly composed of phenols, the attached smoke components and the nitrogen-containing components derived from fish nodes It is necessary that the balance with the fragrant roasted odor mainly composed of pyrazines produced by the reaction of etc. is preferable. However, in the conventional method for producing a fish-bamboo flavor raw material, only the smoke odor was mainly strengthened, and the aroma balance was poor.

Japanese Patent Laid-Open No. 53-142577 JP-A-53-142578 Japanese Patent Laid-Open No. 54-113466 JP-A-55-159749 JP 58-76043 A JP 11-194360 A Japanese Patent Laid-Open No. 8-56559 JP-A-9-163924 JP-A-8-23930

Japan Food Science and Technology Journal No.48, No. 8, 570-577, 2001

  The present invention solves the problems of the conventional method for producing fish-bamboo flavor raw materials, has a much stronger fish-like fragrance and flavor than the conventional method for producing fish-bushi flavor raw materials, and has a balanced fragrance, Moreover, it aims at providing the manufacturing method which can manufacture efficiently the flavor raw material which has uniform quality, this flavor raw material, and the seasoning and foodstuff containing this flavor raw material.

As a result of diligent studies to achieve the above-mentioned object, the present inventors have made normal fishery products such as boiled, roasted, etc., once to make fish clauses, and then pulverized or cut the powder. By making it granular or flaky, bringing it into contact with an aqueous liquid, and then re-drying or drying and brazing it again, the scent and flavor that are typical of fish buns are very strong, and the scent is balanced. And it discovered that the flavor raw material which has uniform quality can be manufactured efficiently.
The details of this mechanism are not yet clear, but in order to simultaneously increase the quality and strength of the scent of the final product, the production efficiency of the roasted odor component is considered to be a key point. Since a precursor of roasted odor component has already been produced to a certain extent, it is efficient by bringing it into contact with an aqueous liquid after pulverization or cutting, and then re-drying or drying and brazing with a high water content. This is thought to be due to the generation reaction of roasted odor components. In addition, the production reaction of roasted odor components is considered to occur easily when the water content is relatively high, but in the production method according to the present invention, by crushing or cutting the fish clauses and bringing them into contact with an aqueous liquid, It is thought that a roasted odor component is uniformly and abundantly produced by rapid permeation of the aqueous liquid into the water, uniformly having a high water content, and roasting or drying and brazing with a high water content.

  That is, the present invention is as follows.

[1] A step of pulverizing the roasted fish nodes to an average particle size of 0.5 to 5 mm or cutting them to an average thickness of 0.5 to 5 mm to obtain fish pieces.
Contacting the obtained fish slices with an aqueous liquid; and
A method for producing a flavor raw material, comprising a step of roasting or drying and brazing fish knot pieces brought into contact with an aqueous liquid.
[2] The production method according to the above [1], wherein the moisture content of the roasted or dried and brazed fish knot is 20% by weight or less.
[3] The above [1] or [2], wherein the method of bringing the fish knot into contact with the aqueous liquid is a method of immersing the fish knot in the aqueous liquid or a method of passing the aqueous liquid through the fish knot. ] The manufacturing method of description.
[4] The production method according to any one of [1] to [3] above, wherein the temperature of the aqueous liquid to be contacted with the fish knot is 60 to 100 ° C. at any time during the contact.
[5] A flavor raw material produced by the production method according to any one of [1] to [4] above.
[6] A seasoning or food containing the flavor raw material according to [5] above.
[7] 100 parts by weight of lactic acid, 20 to 200 parts by weight of histidine, 5 to 50 parts by weight of inosinic acid, 0.5 to 100 parts by weight of glutamic acid, 5 to 150 parts by weight of sodium chloride, 5 to 100 parts by weight of potassium chloride, 5] A dashi pack seasoning in which a mixture containing 100 to 1000 parts by weight of the flavor raw material is filled in a liquid-permeable bag.

  According to the present invention, a production method capable of efficiently producing a flavor raw material having a very strong fish-like fragrance and flavor, balanced fragrance, and uniform quality, which has not been conventionally available, and such a flavor raw material, and In addition, a seasoning and a food containing such a flavor raw material can be provided.

Below, the manufacturing method of this invention is demonstrated.
The production method of the present invention includes a step of obtaining fish knot pieces by crushing the dried fish knots to an average particle size of 0.5 to 5 mm or cutting them to an average thickness of 0.5 to 5 mm. The fish knot that can be used in the production method of the present invention is a roasted fish knot, and is not particularly limited as long as it is produced by roasting cooked fish meat. As an example of such fish buns, bonito, one of typical fish buns, will be described as an example. Etc. Further, the present invention is not limited to these, and it is produced by roasting through a step of loosening or molding the ripened cocoon as disclosed in Japanese Patent Application Laid-Open No. 2005-58003 and Japanese Patent Application Laid-Open No. 1996-047366. There are also bonito and other items. In addition, the production method of the present invention is not limited to the production of flavor raw materials using bonito, but flavor ingredients using other fish clauses such as bonito, bonito, soda bonito, bonito, bonito Needless to say, the present invention can also be applied to the manufacture of the above. In addition, the fish clauses that can be used in the production method of the present invention are all included in the present invention as long as they are in the same state as the final roasted state.

  The method for crushing or cutting the dried fish clause is not particularly limited, and a method known per se can be applied without limit. As an apparatus that can be used for such crushing or cutting, for example, an apparatus that can be used in normal food production, such as a hammer crusher, a cutter mill, or a rotary blade cutter, can be used.

  Fish knots that have been pulverized or cut into powder or flakes (hereinafter referred to as “fish knots” unless otherwise specified) have an average particle size or average thickness of 0.5 to 5 mm. It is important to be. In particular, it is desirable that the average particle diameter is 1 to 3 mm in the case of pulverization, and the average thickness is 0.5 to 1.5 mm in the case of cutting. If the average particle size or average thickness is less than 0.5 mm, the drying speed is too fast and the burnt odor is generated when the fish knot pieces are dried or dried and brazed in a later step. On the other hand, when the thickness exceeds 5 mm, it takes time for the penetration and diffusion of the aqueous liquid when the fish knot is brought into contact with the aqueous liquid in the subsequent process, so that the water does not spread uniformly and the surface area is large. Since it decreases, there is a possibility that a sufficient flavor enhancing effect cannot be obtained.

Here, the “average particle size” of the fish knot pieces uses a low-tap sieve shaker (“R-2 type” manufactured by Tanaka Tech Co., Ltd., shaking speed 250 times / minute, amplitude 25 mm, striking speed 125 times / minute). Standard sieves according to JIS Z8801 (diameter: 200 mm, depth: 45 mm, openings (from above): 5.6, 4.0, 2.8, 2.0, 1.4, 1.0, 0.71, 0.5, 0.355, 0.25mm) Put 100g fish slices from the top of what was placed on the saucer, cover and sieve for 5 minutes, then fish cakes on each sieve In the particle size distribution obtained by measuring the mass of the piece, it refers to the particle size at the internal dividing point where the cumulative weight is 50% by weight.
In addition, the “average thickness” of the fish knot pieces is selected randomly from several places (about 5 to 10 places) on the fish knot pieces, and the thickness of each place is measured by an outer thickness measuring instrument (for example, a corporation) It means the average value of the values obtained by measurement with Mitutoyo “Quick Micro MDQ-30”).

  The production method of the present invention includes a step of bringing a fish slice into contact with an aqueous liquid. By bringing the fish slices into contact with the aqueous liquid and increasing the water content, a roasted odor component is efficiently generated in the subsequent drying or drying and brazing. The water content of the fish knot pieces brought into contact with the aqueous liquid is not particularly limited, but is usually 50% by weight or more, preferably 50 to 70% by weight. Here, the “water content” of the fish knot refers to what is measured as a weight reduction rate when the fish knot is left open in a thermostatic bath at 105 ° C. for 4 hours. Moreover, it is preferable that the water content of the fish knot is uniform throughout the fish knot.

  The aqueous liquid in the present invention is not particularly limited and may be water itself, but if it is within a range that can be used for food production, it contains other ingredients such as seasoning ingredients and flavor ingredients depending on the incidental purpose. May be. Examples of such other components include extracts, seasonings, and alcohols.

  The method of bringing the fish pieces into contact with the aqueous liquid is not particularly limited as long as the aqueous solution comes into contact with and penetrates the fish pieces as a result, for example, a method of immersing the fish pieces in the aqueous liquid, Examples thereof include a method in which an aqueous liquid is passed through a fish piece, and a method in which an aqueous liquid is sprayed onto a fish piece. In addition, the amount of the aqueous liquid to be brought into contact with the fish slices can be arbitrarily set according to the purpose. It is preferable that it is more than double weight.

  Moreover, the temperature of the aqueous liquid made to contact with a fish knot piece is 60-100 degreeC normally at any time in contact, Preferably it is 80-100 degreeC. When the fish knot pieces are brought into contact with an aqueous liquid at a temperature of less than 60 ° C., it is not preferable from the viewpoint of suppressing microbial growth, and a raw odor may be produced when roasting or drying and brazing in subsequent steps. is there.

  The fish slices after contact with the aqueous liquid are separated from excess water using a solid-liquid separator composed of metal mesh, punching metal or filter cloth, and then dried or dried in the next step. And used for brazing. In addition, the separated excess water may contain a part of the taste components eluted from the fish slices, and can be separately used as a raw material for foods such as dashi, seasonings or processed foods.

  The production method of the present invention includes the steps of roasting or drying and brazing the fish knot pieces after contact with the aqueous liquid. Such roasting or drying and brazing causes a production reaction of a roasted odor component. In this step, drying and brazing may be performed simultaneously like roasting, or each may be performed separately.

  The method of roasting or drying and brazing is not particularly limited, and any method known per se can be used without limitation within the range not impairing the object of the present invention. In either case, the processing conditions are not particularly limited. For example, time (roasting time or drying and brazing time), temperature (roasting temperature or drying and brazing temperature), and the concentration of smoke generated The quality and quality can be adjusted according to the characteristics of the desired product. However, the drying time or drying and brazing time is usually 10 minutes to 8 hours, preferably 30 minutes to 5 hours. The drying temperature or the drying and brazing temperature is usually 80 to 200 ° C, preferably 100 to 160 ° C. The apparatus that can be used for such drying or drying and brazing is not particularly limited, and for example, it is possible to use a drying facility such as a quick warehouse that has been conventionally used for the production of fish clauses. Since the time, temperature, smoke concentration and quality, etc. can be appropriately controlled, it is preferable to use a roasting device or the like equipped with a smoke generating mechanism exemplified in International Publication No. 07 / 142,86. When using such a device, the appropriate amount for roasting the fish slices after contact with the aqueous liquid is placed in the roasting chamber and stored in the roasting chamber, and generated from the smoke generating device. It is possible to lead the soot to the brazing cabinet and bring it into contact with the fish pieces placed inside to produce a fish clause having a good flavor. As an efficient method of plating, an electric smoking method (Electric smoking) that promotes adhesion of smoke components to the product by creating an electric field by flowing a high-voltage current in the smoke chamber can be used. At this time, it is also possible to use a device such as a rotary drum type drying tank or a screw type feeder alone or in combination in order to further improve the contact efficiency between the smoke and the fish slices.

  The number of times of roasting or drying and brazing is not particularly limited until the water content of the finally dried, dried and brazed fish knot is 20% by weight or less, preferably 5 to 15% by weight. The flavor raw material of this invention is obtained by repeating drying or drying and brazing.

  The flavor raw material of the present invention may be pulverized, powdered, pasted, etc., and may be commercialized as it is, for example, a seasoning such as a flavor seasoning or a dashi pack seasoning, or a sprinkle, for example. You may mix | blend with foodstuffs. As a method for producing a seasoning or food containing the flavor raw material of the present invention, a method known per se (for example, JP-A-3-297361, JP-A-2002-262821) is within the range not impairing the object of the present invention. Etc.) can be used without limitation. Specifically, for example, in a dashi pack seasoning, lactic acid 100 parts by weight, histidine 20 to 200 parts by weight, inosinic acid 5 to 50 parts by weight, glutamic acid 0.5 to 100 parts by weight, sodium chloride 5 to 150 parts by weight In addition, the mixture containing 5 to 100 parts by weight of potassium chloride is blended with 100 to 1000 parts by weight of the pulverized flavor raw material of the present invention, and further filled in a liquid-permeable bag, so that the taste is excellent. Moreover, it can produce a dashi pack seasoning having a good flavor.

  The flavor raw material of the present invention can be further used after an extraction process, etc., and the extracted extract can be used in seasonings such as liquid soup and extract, or food such as soup, retort food, and cold food, for example. It is. In general, examples of a method for extracting an extract from a flavor raw material include a liquefied carbon dioxide extraction method, a supercritical gas extraction method, an alcohol extraction method, and a hot water extraction method. The obtained extract can be used in a liquid state or in powder form. Examples of the method for powdering the extract include a vacuum drying method, a freeze drying method, a spray drying method, a drum dryer method, a vacuum drum dryer method, and a microwave drying method. At this time, an excipient may be added as necessary. Examples of excipients that can be added include dextrin, lactose, sodium chloride, sodium glutamate, granulated sugar, gelatin and the like.

  EXAMPLES Hereinafter, although an Example and a comparative example are given and this invention is demonstrated further more concretely, this invention is not limited at all by these examples. In the following text, “parts” and “%” mean “parts by weight” and “% by weight”, respectively, unless otherwise specified.

(Manufacture of flavor ingredients)
Example 1
The dried bonito produced by the conventional method was pulverized into a powder having an average particle diameter of 2 mm by a cutter mill (“Yutama” manufactured by Horai Iron Works Co., Ltd.) to obtain bonito pieces. After 1 kg of the obtained koji pieces were placed in a 5 L stainless steel container, 2 L of 90 ° C. water was further added and immersed for 20 minutes while maintaining at 90 ° C. in a hot water bath.
After soaking, the knot pieces were filtered off with a 100 mesh stainless steel sieve. The water content of the koji pieces was 12% before water immersion and 62% after water immersion.
The koji pieces after filtration were dried and brazed using a roasting apparatus equipped with a smoke generating mechanism similar to that exemplified in the pamphlet of International Publication No. 07/142086. More specifically, the smoked pieces and hot air generated from the smoke generator are spread out on the stainless steel sieve flatly so that the layer height is about 1 to 2 cm and stored in the brazing cabinet. Was guided to a brazing cabinet, brought into contact with the knot pieces placed inside, dried and brazed. As a result of drying and brazing at 100 to 120 ° C. for 4 hours in the brazing chamber, 910 g of brazed knot pieces having a moisture content of 10% were obtained, and this was used as the flavor raw material of Example 1.

Example 2
The same operation as in Example 1 was carried out except that the dried bonito produced by conventional drying was pulverized into a powder having an average particle diameter of 4 mm by a cutter mill (“Yuratama” manufactured by Horai Iron Works Co., Ltd.). As a result, 920 g of koji pieces with a moisture content of 10% were obtained, and this was used as a flavor raw material of Example 2.

Example 3
Example 1 with the exception of cutting the dried bonito produced by roasting by a conventional method into a flake shape having an average thickness of 0.7 mm with a rotary blade cutter (“Toba type flower shaving machine” manufactured by Chuyo Shoten) As a result of the same operation, 900 g of brazed koji pieces with a moisture content of 9% were obtained, and this was used as the flavor raw material of Example 3.

Example 4
Example 1 with the exception of cutting the rough knots produced by drying in a conventional manner into flakes with an average thickness of 1.3 mm by means of a rotary blade cutter (“Toba-style flower shaving machine” manufactured by Chuyo Shoten) As a result of performing the same operation, 910 g of koji pieces with a moisture content of 10% were obtained, and this was used as the flavor raw material of Example 4.

Comparative Example 1
The coarse koji produced by roasting by a conventional method was pulverized in the same manner as in Example 1, and the obtained koji piece was used as a flavor raw material of Comparative Example 1.

Comparative Example 2
The rough knot produced by roasting by a conventional method was pulverized in the same manner as in Example 1, and 1 kg of the obtained knot knot piece was dried and brazed in the same manner as in Example 1. As a result of drying and brazing for 0.5 hours at a temperature in the brazing chamber of 100 to 120 ° C., 940 g of brazed bonito pieces having a moisture content of 10% were obtained, and this was used as a flavor raw material of Comparative Example 2.

Test example 1
(Comparative evaluation test of top odor of flavor ingredients)
The flavor raw materials of Example 1 and Comparative Examples 1 and 2 were each pulverized using a pulverizer (“Mirther” manufactured by Iwatani Corporation) to prepare samples for evaluation. 20 g of each sample was put in a glass bottle with a lid of 100 ml, and the top odor of each sample was comparatively evaluated by five trained panels. The results are shown in Table 1.

  As shown in Table 1, the sample of Example 1 had a strong titer and a good quality scent compared to Comparative Examples 1 and 2.

Test example 2
(Comparative evaluation test of the flavor of bonito stock)
A dashi stock was prepared using each sample prepared in Test Example 1. 1 L of boiling water was poured into 10 g of each sample, stirred for 10 seconds, and allowed to stand for 1 minute to obtain a supernatant. The taste of each supernatant was compared and evaluated by 5 trained panels. The results are shown in Table 2.

  As shown in Table 2, the soup stock prepared using the sample of Example 1 had a strong titer and a favorable quality flavor as compared with Comparative Examples 1 and 2.

Test example 3
(Comparative evaluation test of flavor of flavor seasonings)
A flavor seasoning was prepared using each sample prepared in Test Example 1. To 100 g of each sample, 150 g of sodium chloride, 150 g of lactose and 100 g of sodium glutamate monohydrate are pulverized and mixed. After humidifying the mixture, kneading, extrusion granulation, and hot air drying are performed, and the koji-flavor seasoning granules Got. Each flavor seasoning granule obtained was added to hot water (90 ° C.) at 1% by weight and stirred well, and then the flavor was compared and evaluated by five trained panels. The results are shown in Table 3.

  As shown in Table 3, the flavor seasoning prepared using the sample of Example 1 had a strong titer and a favorable quality flavor as compared with Comparative Examples 1 and 2.

Test example 4
(Comparative evaluation test of the flavor of the soup stock pack seasoning)
A sashimi pack seasoning was prepared using each sample prepared in Test Example 1. 10 g of each sample was mixed with 2 g of sodium chloride, 1.5 g of sodium glutamate monohydrate, 0.5 g of sodium inosinate, 1 g of potassium chloride, 2 g of histidine, and 5 g of lactic acid, filled in a liquid bag, and brewed. Packed seasonings were obtained. After adding 1 L of boiling water to each soup stock seasoning and allowing to stand for 3 minutes, the taste of each soup stock was comparatively evaluated by 5 trained panels. The results are shown in Table 4.

  As shown in Table 4, the soup stock seasoning prepared using the sample of Example 1 had a strong titer and a favorable quality flavor as compared with Comparative Examples 1 and 2.

Claims (7)

Crushing the dried fish clause to an average particle size of 0.5 to 5 mm or cutting to an average thickness of 0.5 to 5 mm to obtain a fish piece;
Contacting the obtained fish slices with an aqueous liquid; and
A method for producing a flavor raw material, comprising a step of roasting or drying and brazing fish knot pieces brought into contact with an aqueous liquid.   The production method according to claim 1, wherein the water content of the roasted or dried and brazed fish knot is 20% by weight or less.   The production method according to claim 1 or 2, wherein the method of bringing the fish knot into contact with the aqueous liquid is a method of immersing the fish knot in an aqueous liquid or a method of passing the aqueous liquid through the fish knot.   The manufacturing method according to any one of claims 1 to 3, wherein the temperature of the aqueous liquid brought into contact with the fish knot is 60 to 100 ° C at any time during contact.   The flavor raw material manufactured by the manufacturing method of any one of Claims 1-4.   A seasoning or food containing the flavor raw material according to claim 5.   The lactic acid (100 parts by weight), histidine (20-200 parts by weight), inosinic acid (5-50 parts by weight), glutamic acid (0.5-100 parts by weight), sodium chloride (5-150 parts by weight), potassium chloride (5-100 parts by weight), A dashi pack seasoning in which a mixture containing 100 to 1000 parts by weight of a flavor raw material is filled in a liquid-permeable bag.